The smoked turkey in this recipe adds a great flavor but you can use cooked chicken if you prefer
Prep Time
1 hr
Dificult
Medium
Servings
8
Ingredients
Instructions
Place the potatoes into a pot and cover with salted water; bring to a boil
reduce heat to medium-low
cover
and simmer until tender
about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs
discarding the bones and tendons. Chop the turkey meat and set aside.
Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent
about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth
potatoes
turkey meat
and corn; stir until the mixture comes to a low boil and thickens
about 5 minutes. With a potato masher
slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream
bring soup back to a simmer
and allow to cook without boiling for 5 minutes
stirring constantly. Season to taste with salt and black pepper.
